Before starting this Brownie and Saint Honoré Yule Log recipe, organise the necessary ingredients for the brownie.For the brownie: Melt the butter in the microwave. Cover the bowl with cling film and heat in the microwave until the butter reaches a temperature of 50°C.Add the dark chocolate to the hot butter.Let the chocolate melt without stirring for a few seconds and start stirring......

Philippe Bertrand is a passionate pastry chef and chocolatier, and the manager of Cacao Barry's French Chocolate Academy.
He was awarded Meilleur Ouvrier de France Chocolatier Confiseur in 1996, a prestigious French title for 'best craftsman of the year for confectionery and chocolate work'.

« Pastry and chocolate work are crafts that give you the freedom to express your creativity. » Philippe Bertrand

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